Bacon, Lettuce & Tomato - Blt Bites Lc-1.9/sappetizer, meat- pork- bacon, veg- lettuce, veg- tomato 2 medium tomatoes, red ripe 1 lb bacon; cooked, crumbled 1/2 cup mayonnaise 1/3 cup scallion; chopped 3 tbs Parmesan cheese; grated 2 tbs parsley; chopped or snipped Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Per serving: 221 Calories (kcal); 20g Total Fat; (81% calories from fat); 9g Protein; 1g Carbohydrate; 27mg Cholesterol; 511mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : 14 g carb entire recipe (18 g carb / 4 g fiber) per MasterCook or .88 g carb each (actually will be less as the inner pulp of the tomatoes is discarded...the primary carb source) I think you could probably make this even easier by using 2 regular tomatoes and cutting each into 8 wedges...cutting out the excess pulp and then putting the filling on top of the remaining tomato wedge. posted 4/20/01 by Jill in NW Florida NYC Nutrition Analysis (per serving or yield unit): water=44.54 g; calories=64.64; protein=0.99 g; total fat=5.96 g; carbohydrate=2.44 g; dietary fiber=0.55 g; ash=0.4 g; calcium=21.69 mg; phosphorus=22.92 mg; iron=0.3 mg; sodium=65.42 mg; potassium=109 mg; magnesium=6.13 mg; zinc=0.1 mg; copper=0.04 mg; manganese=0.05 mg; vitamin A=332.3 IU; vitamin E=1 mg ATE; thiamin=0.03 mg; riboflavin=0.03 mg; niacin=0.3 mg; pantothenic acid=0.13 mg; vitamin B6=0.08 mg; folate=9.23 ug; vitamin B12=0.03 ug; vitamin C=9.37 mg; saturated fat=1.06 g; monounsaturated fat=1.69 g; polyunsaturated fat=2.91 g; cholesterol=4.98 mg; selenium=0.61 ug; refuse=7.44%; %cal as carb:prot:fat=14:6:80; WW Pts=1.68; (complete analysis) |
